Sunday, April 4, 2010
Wonderful and successful experiment yesterday. The local market had fresh, white truffle butter on special and a three ounce container came home with me, along with a fresh, free range, organic chicken. The truffle butter (contents listed simply as butter and white truffles) was lathered between the skin and the meat on the chicken and a little was smeared in the cavity. The bird was then roasted over indirect heat on the grill. Both dogs and the down wind neighbors were in near ecstasy as the scent of truffle mixed with the light smoky aroma of the charcoal. The neighbors came over to inquire into what was on the grill.
There was need for little else, but we did add some wide egg noodles tossed with olive oil, black pepper and a little more of the truffle butter, and a small salad. At the end we drizzled some of the liquid from the drippings pan from under the chicken over the noodles and the carved chicken. Fantastic to smell, but much better to eat.
The wine was the remainder of the 2006 Fontodi Chianti Classico discussed below. Two days had not diminished this wine. It was still fruity and earthy, and that earthiness played wonderfully with the truffles.
With today being Easter there will be a large family gathering with the traditional ham. That also means today is the first day of rose' season. The market was displaying the first 2009 rose' from Provence yesterday so a couple bottles of that came home to drink with the ham.